Ingredients
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1 medium onion, chopped fine
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2 teaspoons ground cumin
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1/2 teaspoon ground turmeric
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1 teaspoon finely sliced ginger (or more to taste)
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6 cups water
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4 -6 boneless skinless chicken breasts
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2 1/4 teaspoons salt
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1 tablespoon oil
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1 teaspoon whole cumin seed
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2 -4 cloves garlic
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2 tablespoons lemon juice
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1/2 teaspoon sugar
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1/4 teaspoon garam masala
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1/2-1 hot green chili, finely sliced
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1/2-3/4 teaspoon ground red pepper
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1 1/4 cups red lentils
Instructions
- Combine the lentils, onion, green chili, ground cumin, turmeric, half of the chopped ginger and 6 cups water in a big heavy pot.
- Simmer and cover leaving lid slightly ajar for 45 minutes.
- Next add chicken (cut into small pieces) and salt.
- Bring mixture to a boil and then simmer for another 30 minutes or until the chicken is tender.
- Next get a small pan out and put the tablespoon of oil in it.
- When hot, put in the whole cumin seeds.
- As soon as the seeds begin to sizzle (this just takes a few seconds) put in the remaining ginger and garlic.
- Saute until garlic is slightly brown.
- Now put in the red pepper and lift the pan up immediately and dump everything into the pot with chicken and lentils.
- Finally, add the lemon juice, sugar, and garam marsala.
- Stir to mix and cook for another 5 minutes or so.
- You can top each serving with fresh cilantro if desired.